Peanut Noodles
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Peanut Noodles

Cold udon tossed in creamy lime-ginger peanut sauce with crunchy cucumber, carrot, and tofu — a quick bowl ready in about twenty soft minutes.

DifficultyEasyTotal time20 minServes4
01

Overview

Prep10 min
Cook10 min
Total20 min
Servings4
DifficultyEasy
02

Ingredients

03

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Large pot
  • Colander
  • Julienne peeler or sharp knife
04

Method

01
Whisk the peanut sauce

Whisk the peanut sauce

In a medium bowl, stir peanut butter, lime juice, rice vinegar, sriracha, 1 tablespoon tamari, sesame oil, maple syrup, ginger, and 4 tablespoons water until creamy. Thin with more water if needed.

02
Cook and cool the noodles

Cook and cool the noodles

Boil the noodles according to the package until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the peanut sauce and the remaining tablespoon of tamari.

03
Build the bowls

Build the bowls

Divide noodles into four bowls. Top with cucumber, carrot, and tofu. Garnish with herbs and crushed peanuts. Serve with sriracha on the side.

Tips

NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.

Nutrition

Caloriesvaries
NoteApproximate; depends on servings and toppings

Storage

RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

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